Easy Chicken Noodle Soup
15m prep 20m cook 35m ready
A hearty chicken noodle soup with vegetables and egg noodles, simmered in chicken broth. Perfect for cold days or when feeling under the weather.
Nutrition (per serving, estimated)
Estimated based off 11 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 130 mg
- Iron: 1.75 mg
- Magnesium: 44.2 mg
- Phosphorus: 218 mg
- Potassium: 735 mg
- Zinc: 1.4 mg
Let's Cook
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Step 1.
Bring 4 quarts of chicken broth to a boil in a large pot over high heat.
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Step 2.
Add 1 chopped onion, 2 minced garlic cloves, 3 chopped celery stalks, 4 sliced carrots, and 1 teaspoon of basil (or your choice of thyme, rosemary, or tarragon). Reduce the heat to low, cover, and simmer for about 10 minutes until the vegetables are tender.
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Step 3.
Return the soup to a boil over high heat. Add 3 cups of cut-up cooked chicken, 1 package of egg noodles, and ¼ cup of chopped parsley. Reduce the heat to low, cover, and simmer until the noodles are cooked through, about 7-10 minutes.
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Step 4.
Season the soup with plenty of salt and pepper to taste. Serve hot.
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